In a Dutch oven cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Dutch oven.
Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.
Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well. Serve over hot cooked rice, if desired.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 10|
|Calories from Fat: 188 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 124.9mg||38 %|
|Sodium 684.7mg||24 %|
|Potassium 689.3mg||18 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.1g|
|Protein 25.2g||36 %|
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Calories per serving: 339
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